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| dc.contributor.author | Khoury-Ribas, Laura |
|---|---|
| dc.contributor.author | Ayuso Montero, Raúl |
| dc.contributor.author | Rovira Lastra, Bernat |
| dc.contributor.author | Peraire Ardèvol, Maria |
| dc.contributor.author | Martínez Gomis, Jordi |
| dc.date | 2018-06-05T12:24:46Z |
| dc.date | 2018-12-09T06:10:20Z |
| dc.date | 2018-03 |
| dc.date | 2018-06-05T12:24:46Z |
| dc.identifier.citation | 0003-9969 |
| dc.identifier.citation | 674804 |
| dc.identifier.uri | http://hdl.handle.net/2445/122794 |
| dc.description.abstract | Objective: This study assessed the reliability and validity of masticatory function assessment using a new test food, Optozeta. Design: Thirty-five adults participated in the cross-sectional clinical part of the study; ten of them performed a retest. They performed two free-style masticatory tests consisting of five trials of 20 cycles each chewing three pieces of Optosil or Optozeta placed in a latex bag. Optozeta was created by mixing 50% Optosil with 50% of Zetalabor. Masticatory performance, masticatory laterality and chewing rate were assessed. Reliability and construct validity were assessed using the intraclass correlation coefficient (ICC) and Spearman correlations, respectively. Results: Higher ICC values were observed for each aspect of masticatory function as assessed using Optozeta compared with Optosil. All the participants showed a lower median particle size value using Optozeta than Optosil. For each masticatory parameter, a high correlation was observed between using Optosil or Optozeta. Conclusions: Optozeta seems to have good construct validity and appears to be more reliable than Optosil as a test food to assess masticatory function. |
| dc.format | 6 p. |
| dc.format | application/pdf |
| dc.language.iso | eng |
| dc.publisher | Elsevier Ltd |
| dc.relation | Versió postprint del document publicat a: https://doi.org/10.1016/j.archoralbio.2017.12.006 |
| dc.relation | Archives of Oral Biology, 2018, vol. 87, p. 1-6 |
| dc.relation | https://doi.org/10.1016/j.archoralbio.2017.12.006 |
| dc.rights | cc-by-nc-nd (c) Elsevier Ltd, 2017 |
| dc.rights | info:eu-repo/semantics/openAccess |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es |
| dc.subject | Odontologia |
| dc.subject | Masticació |
| dc.subject | Aliments |
| dc.subject | Propietats mecàniques |
| dc.subject | Dentistry |
| dc.subject | Mastication |
| dc.subject | Food |
| dc.subject | Mechanical properties |
| dc.title | Reliability of a new test food to assess masticatory function |
| dc.type | info:eu-repo/semantics/article |
| dc.type | info:eu-repo/semantics/acceptedVersion |
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